The Bad boys of Horror: a Day in the 13 tribute

Welcome to the 13 Days of Halloween

“They’re demonically delish.”

So, today’s post was inspired by a video my favorite minion shared with me (see SOD). I love this video so hard for two reasons–A) it’s poignant lyrics all about killing you that way and 2) the country music ballad shutdown–boom! As a matter of fact, I was actually going to title this post “I’ll kill you that way” but upon further reflection, wondered just exactly what kind of an audience that would attract and thought better of it. You could say, I was dead set against it. Haha. I’m right, though–about the questionable audience–scar-aaaaaaaay! Anywho, today’s post is dedicated to the bad boys of horror, you know who I’m talkin’ about–Jason, Michael, Freddy, Ghostface, and Leatherface. I’ve done past posts including Jason, Freddy, and Ghostface, but I’ve never done one including Michael or Leatherface. Now, in honor of the 40th anniversary of John Carpenter’s Halloween, I will definitely be dedicating a day in the 13 all to Michael, so stay tuned for that one. Leatherface, however, not so much. Let’s get started . . .

In this post

song of the day

something fun

movies of the day

what’s for dinner

Song of the Day

Something Fun

Movie/s of the Day

You pick . . . but I’m offering up only the originals–no sequels of remakes.

Leatherface

Michael

Freddy

Jason

Ghostface

Ugh! I love the voiceover dude in these earlier trailers. Sofa king intense!

What’s for Dinner

Tonight’s menu consists of ribs (extra messy), a devilishly delish layered margarita, and a pie that is disturbing to the eye, but yummy to the taste buds. And since today’s movie selections are clearly for adult-ish audiences only, tonight’s bevy has some booze.

Mix together the brown sugar, mustard, paprika, smoked paprika, black pepper, and garlic salt together in a small bowl. Be sure to break up any lumps with your fingers. Reserve 1 tablespoon of rub in a small bowl for serving.

Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. Repeat with the second rack. Rub the ribs with the seasoning on both sides. Place in a single layer in a large roasting pan and cover tightly with heavy-duty foil. Place the roasting pan into the oven and bake until the ribs are tender, about 1 hour 15 minutes.

Preheat the grill to medium heat.

Grill the ribs on each side for 15 minutes, watching and flipping when necessary, for 30 minutes total. Baste with Jamie’s BBQ Sauce the last 10 minutes. (The sauce goes on at the end because it is sugar based and you don’t want to burn your ribs.)

Let the racks rest 5 minutes before slicing.

sauce.

Jamie’s BBQ Sauce:

Heat the oil in a medium saucepan over medium-high heat. Add the onions and stir until softened. Add the vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne pepper, and some salt and black pepper to the saucepan and simmer on medium-low heat until thickened, about 35 minutes.

In a shaker filled with ice, pour in tequila, lime juice, and simple syrup.

Shake until chilled and pour into glass of choice.

Set a spoon at a 45-degree angle barely placed inside of the margarita. The back of the spoon should be facing the ceiling.

Pinch the top of the wine bottle with your finger and slowly pour red wine onto the back of the spoon and let it drizzle on the surface of the margarita.

Pour until you have about 1/4 inch of red wine in the glass.

Notes

Don’t have any simple syrup? Mix equal parts white sugar and water (ex: 8 oz sugar, 8 oz water) into a microwave safe container and heat until the sugar is completely dissolved. Cooking time will vary depending on how much sugar and water you’re cooking. If you want to make this for a crowd, make the base ahead (tequila, simple syrup, and lime juice) and place in the fridge until you’re ready to serve. Then top each glass with the red wine.